banh bao recipe

This is an authentic recipe for a classic Vietnamese dish - Banh Bao or Vietnamese Steamed Pork Buns. It has a bao bun filled with ground pork, wood ear mushroom, eggs, and Chinese sausage.

Traditional Banh Bao Recipe (Vietnamese Steamed Pork Buns)

all purpose flour

tsp baking powder

milk

yeast

vegetable oil

sugar

pork

tbsp wood ear mushrooms (minced)

yellow onions

tsp fish sauce

tsp oyster sauce

salt

½ tsp pepper

Chinese sausages (thinly sliced)

eggs (boiled,

tsp rice wine vinegar

Prepare your parchment paper pieces. Cut parchment paper into 16 5x5 inch pieces. Set aside.

Make the dough. Add flour and baking powder to a bowl and mix. Set aside

Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.

Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.

While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.

Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.

Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.

Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely  covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.

Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.

Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

baking soda

black pepper

chicken bouillon powder

soy sauce

fish sauce

sesame oil

eggs

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

Assemble

Fluffy steamed buns made with ground pork, quail eggs, woodear mushroom, onions, peas, carrots, and Chinese sausage, Bánh Bao is my favorite for meals on the go. Made with prepackaged flour, this recipe is a great time saver. This recipe makes 12 medium baos.

Vietnamese Steamed Pork Buns (Banh Bao)

dried woodear mushroom

oz pork

cane sugar

oyster sauce

sesame oil (optional)

green onions (thinly sliced)

onion

green peas and carrots

oz Chinese sausage (finely diced)

quail eggs

TL Bon Con Voi Corp banh bao premix

white vinegar (optional)

cupcake liners

Prepare the mushroom

In a medium bowl, hydrate dried wood ear mushroom with 2 cups hot water. Get started on the dough while waiting.

Make the dough

TL Bon Con Voi Corp brand banh bao flour mix is my go-to banh bao flour mix that never fails. If you are using other brands, follow their package instructions instead. Add flour into the mixing bowl of a stand mixer. Set aside 1 tablespoon of flour for dusting. Mix milk and sugar in a small bowl then add the mixture to the flour. Use a hook attachment and beat on the lowest setting until the dough comes mostly together. Add oil and continue beating until the dough pulls cleanly away from the sides of the bowl. Cover and set aside for 30 minutes. See the notes section below if the dough becomes too sticky.

Make the filling

Back to the wood ear mushroom. They should be soft by now. Drain, rinse well, squeeze out excess water, then mince finely. In a large bowl, mix together ground pork, sugar, black pepper, oyster sauce, and sesame oil. You may test the flavor of the marinated meat by quickly cooking a small piece in the microwave and adjust to taste if needed. Mix in wood ear mushroom, green onions, yellow onion, frozen peas/carrots, and Chinese sausage until combined.

Make the filling balls

Divide the ground pork mixture into 12 equal balls. Make an indentation in the middle of each filling ball. Insert a hard-boiled quail egg in the middle. Using the palm of your hands, work the pork filling around the egg to encase it.

Prepare the steamer

Using a large steamer, fill the basin halfway with water. Add vinegar and bring it to a boil. The acidity of the vinegar will help to keep the baos white.

Precook the filling balls

Steam the ground pork balls directly on the trays for 5 minutes. This will remove most of the moisture to prevent a soggy bao. Remove the pork filling balls from the steamer and set them aside.

Wrapping

Dough should be ready for wrapping by now. Divide the dough into 12 equal pieces. Dust your work surface and/or hands with the reserved flour to prevent sticking, particularly the bottom of the wrapper. If you don&#8217;t have enough reserved flour, use a bit of self-rising flour (recommended) or all-purpose flour. Roll out the dough into a flat circle, about 5&#8243; in diameter, using a small rolling pin. Place the pork filling ball in the middle and pull up the dough to wrap the filling ball. Make overlapping folds (pleats) at the top and pinch to seal. Place the assembled baos onto cupcake liners. Set them aside, covered.

Steaming

Transfer assembled baos onto the steamer trays, leaving 1½&#8221; room in between for expansion. Steam for 10-12 minutes or until the top of the baos burst open. If you are doing two batches, make sure to wipe down the inside of the lid after the first batch to prevent water droplets from dripping onto the baos.

Serving

Enjoy them warm from the steamer. For leftovers, allow them to cool completely then individually wrap with plastic wrap and store them in the fridge for up to 3 days. You can also store them in the freezer for up to 8 months. When ready to serve, pop the frozen baos into the microwave or steamer to reheat.

https://www.youtube.com/watch?v=keSWpP1r4-w

How to Make Quick Banh Bao Recipe using Premix:

VIETNAMESE STEAMED PORK BUN RECIPE (BANH BAO)

Makes 12 steamed buns

INGREDIENTS

1 bag of steamed bun self-rising flour (follow package instructions)
12 cupcake liners
12 quail eggs (hard-boiled and peeled)
3/4 lb (12 oz) ground pork
12 grams dried Woodear mushrooms
2 green onions (slice thinly)
1/2 cup chopped white onion
1/4 cup green peas
1 Chinese sausages (dice)
1 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons oyster sauce

INSTRUCTIONS

In a medium bowl, hydrate dried woodear mushroom with 2 cups hot water. Once softened, rinse thoroughly, squeeze out the excess water and mince finely.

In a large bowl, mix together ground pork, woodear mushroom, green onions, white onion, green peas, Chinese sausages, sugar, pepper and oyster sauce. You may test the flavor of the marinated meat by quickly cooking a small piece in the microwave. 

Use plastic gloves for easier handling to divide the marinated ground pork into 12 equal balls (about 63 grams each). Gently make in a hole in the middle of each filling ball. Insert quail egg in the middle and work the pork filling to fully encase the quail egg.

In a steamer, cook the ground pork balls for about 3-4 minutes. This will remove most of the moisture to prevent a soggy bun. Remove the pork balls from the steamer and set aside.

Divide the dough into 12 equal pieces. Roll out the dough into a flat circle using a small rolling pin. Place the pork filling ball in the middle. Gently wrap the dough around the filling using large pleats. Pull all the pleats up and pinch the top to seal. 

Place the assembled buns onto cut cupcake liners then transfer them into the steamer, leaving room in between for expansion. Steam for 15 minutes.

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Banh Bao Recipe *Updated* (Vietnamese Steamed Pork Buns)

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